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Garlic-Braised Chicken with Olives and Mushrooms


When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.

  • Servings: 4

Source: Body+Soul, March 2010


  • 1 small chicken (about 2 1/2 pounds), cut into pieces
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 heads garlic (at least 16 cloves), smashed and peeled
  • 10 ounces cremini mushrooms, cleaned, trimmed, and halved
  • 1/2 cup white wine
  • 1/2 cup green olives (preferably picholine), pitted or left whole
  • 1/3 cup chicken stock


  1. Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.

  2. Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.

  3. Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.

  4. Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.

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